Hibiscus and chamomile are pretty much a staple in our house now. Both have antioxidants, anti-inflammatory, and antiviral properties (along with plenty of other good things) and a little seems to go a long way.
I don’t particularly care for the taste of chamomile and hibiscus is pretty tart for me to drink on a regular basis, but mixed together they pair so nicely. The tartness of the hibiscus covers up the herbal taste of the chamomile and the herbal taste seems to cut back on the tartness at the same time. It’s a win-win in my book. I also add a little bit of rooibos chai to it as well, which adds such a nice hint of cinnamon spice. I might add a little ceylon cinnamon too when any of us need a little more anti-inflammatories before bed. Either way, the blend of these two flowers is a nice treat, especially served cool, and the hint of chai is comforting as we enter into the beginning of fall weather in the evenings (in Texas it’s still in the high 80’s this late in September).
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